Chilli Paneer
Serves 4 as a side dish | prep 10 mins | total time
Chilli Paneer
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Serves 4 as a side dish | prep 10 mins | total time
Rate
Nutritional information (per serving)
Calories
323Kcal
Fat
27gr
Saturates
10gr
Carbs
2gr
Sugars
2gr
Fibre
0.4gr
Protein
0.5gr
Salt
1.3gr
Ingredients
- 1 ½ tsp cumin seeds
- 400g paneer
- 2 tbsp rapeseed oil, plus extra for frying
- 4 cloves garlic, crushed
- 1 green chilli, very finely sliced
- 1 tbsp tomato purée
- ½ tsp sugar
- 4 spring onions, finely sliced into rings
- lemon wedges, to serve
Step by step
- Using a pestle and mortar, roughly grind the cumin seeds to a coarse powder. Cut the paneer into 2cm cubes. Pour a thin coating of oil (2mm) into a large frying pan and bring it to a high heat. Fry the paneer in batches, turning the pieces until golden brown on each side, and transfer them to a dish lined with kitchen towel. Watch out, as the paneer may spit.
- Wipe out the pan, then add 2 tablespoons of oil to the pan, followed by the garlic, green chilli, cumin, ¾ teaspoon ground black pepper and 1 teaspoon salt. Sauté on a low heat for around 3 minutes, stirring occasionally. Add the tomato purée and sugar and stir, then put the paneer back into the pan along with a splash of water. Cover the pan and simmer for a further 5 minutes.
- Take the lid off the pan, add the spring onions and simmer until there is no liquid left. Serve straight away with a squeeze of lemon.
